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Ingredientes
- 2 x Banana blossoms, (I just used The ones in the can, 10 ounce Liquid removed)
- 1 c. Pure coconut lowfat milk
- 2 Tbsp. Vinegar, (if using 5% acidity Vinegar, try 1:1 Vinegar/water)
- 1/4 c. Sliced tomatoes
- 1/4 c. Sliced onion
- 2 x Cloves garlic, crushed
- 1 Tbsp. Veg oil
- 2 x Dry red chillies Salt and pepper to taste
Direcciones
- If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add in 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.
- If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
- Heat oil in skillet, if using dry red chillies, add in them when the oil is warm but not smoking and let the skins darken somewhat before you add in the garlic. Saute/fry garlic till light brown. Add in onion, fry until translucent/soft, then add in tomatoes. Cook for around 3 min. Add in banana blossoms and vinegar/water mix and then bring to boil without stirring. Simmer for around 3 min. Add in salt and pepper to taste and stir. Continue to cook till banana blossom is tender.
- Add in pure coconut cream and remove from heat. Let stand for a few min to help develop the flavours.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 150g | |
| Calories 298 | |
| Calories from Fat 238 | 80% |
| Total Fat 27.65g | 35% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 309mg | 9% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.75g | 3% |
| Protein 2.3g | 4% |
